CHEF 1205: Food Handler Lessons 5-7

Open Ended

What is the temperature range of the DANGER ZONE?

Open Ended

What does TCS stand for?

Match

Match the following

• Biological

• Chemical

• Physical

Parasites, fungi, and toxins

Pesticides, cleaning supplies and sanitizer

Hair, glass, and fingernails

• Parasites, fungi, and toxins

• Pesticides, cleaning supplies and sanitizer

• Hair, glass, and fingernails

Open Ended

List the Big 9 Allergens.

Open Ended

Define cross contamination.

Multiple Choice

When used inappropriately, pesticides, food additives, toxic metals, and cleaning products are examples of:

• Biological food contaminates

• Uncommon chemical compounds

• Safe food practices

• Potential chemical contamination

Multiple Choice

Which statement is true about cleaning products:

• Are not toxic if mixed with food

• Are a useful food additive

• Must be stored in a secure, designated area away from food

• Completely safe to use on food

Multiple Choice

Which of the following is an example of physical food contamination?

• Using a thermometer to measure the temperature of a roast 

• A fake fingernail from a workers hand

• Salt

• Cooking in a galvanized pot

Open Ended

Define hygiene? What are ways that YOU practice good hygiene?

Multiple Choice

If you cannot avoid a cough when handling food:

• Cover your mouth with your hand

• Cough on the food

• Cover your mouth and nose with your upper arm 

• Turn away from the food and cough into the air

Multiple Choice

An apron cannot be used as a hand towel because:

• Bacteria will collect and multiply on the apron

• You will only have one apron to wear per shift

• The apron will become permanently stained

• Then apron will smell bad.

Multiple Choice

What is NOT good personal hygiene?

• Bathing daily with soap and water before you arrive

• Keeping fingernails short, well trimmed and clean 

• Wearing a hairstyle that keeps you from needing to touch your hair

• Wiping sweat on your apron

Open Ended

Sandra, a prep cook, used the restroom. She properly washed her hands in the restroom, then returned to the kitchen and continued preparing the veggies for stock. What is wrong in this situation?

Multiple Choice

Proper procedures for using gloves are:

• Putting on gloves without washing hands first

• Use one pair of gloves for all food preparation jobs

• Change gloves after any action that may cause contamination or at least every four hours.

• Gloves can be worn in food prep areas and in break rooms

Multiple Choice

If there is a cut on the finger:

• Cover the wound with any type of bandage

• Cover the wound with a water-resistant bandage and put on a glove

• Cover the wound with a cloth wrap and put on a glove

• Let it air dry

Multiple Choice

• Thermometers must be used to check the temperature of: 

• Incoming shipments of canned goods

• Served dishes

• The dining room area

• Final cooking and cooling temperatures

Multiple Choice

Which of the following statements is accurate? The receiving temperature of:

• Fresh meat is 18℉ or below

• Fresh meat is 32℉ or below

• Frozen poultry is 32℉ or below

• Frozen meat is 0℉ or below

Multiple Choice

Newly delivered healthy fish have:

• Firm and elastic flesh

• Cloudy eyes

• Soft flesh

• Fishy odor

Multiple Choice

To be acceptable, milk must:

• Be grade A and pasteurized

• Have been transported at 65℉ or below

• Have been transported at 32℉ or below

• Be distributed by a local dairy farm

Multiple Choice

Frozen products should be rejected:

• When delivering during business hours

• If the packages is torn or distorted

• If the contents of packages are hard

• If they are removed from the truck first

Open Ended

Explain the danger zone and provde the temp range.

Open Ended

What is does TCS stand for? Provide an example of a TCS food.